Cafe Bom Dia

Observed chicken, beef, beans, and soup hot held at less then 135F. All foods being hot held must be above 135F during holding. Foods that have been cooled onsite must be reheated to 165F before being held at 135F and above.

COS:Discarding

Observed chicken, beef, beans, and soup hot held at less then 135F. All foods being hot held must be above 135F during holding. Foods that have been cooled onsite must be reheated to 165F before being held at 135F and above.

COS:Discarding

Observed Flan, chocolate mousse, and passion fruit cups in front display that were beyond the 7 day date mark. All TCS foods must be used/discarded within 7 days of being made/opened.

COS: Discarded

Observed flan/pudding in front display case without datemark. Observed milk, 1/2 and 1/2, and whipping creme in front under counter case without date mark.

Must date mark all TCS (Potentially Hazardous) foods when original package is opened.

COS by datemarking missed items (During future inspections TCS without datemark shall be discarded)

Observed inspection report from 10/11/23 posted but most current inspection with a lower score was not posted. Facility must always post most recent copy of inspection report.

Observed time/temperature control for safety (TCS) in deep freezer being cold held above 41°F. Unit is being used as a cooler instead of freezer but, unit is not set low enough to maintain minimum cold holding temperature. COS by discarding. Person in charge (PIC) lowered temperature of unit.

Observed no signed employee health policy. Owner stated that forms were at home. Please advise forms must be kept onsite at facility. Forms must be brought back to facility.

Observed milk that expired 8/25/24 stored in front reach-in cooler. COS by discarding.

Observed time/temperature control for safety (TCS) being improperly cold held in front reach-in cooler (small black residential cooler). Ambient temperature of cooler was 49°F. Temperature of milk was 43°F and temperature of half & half was 47°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below when being cold held. COS by discarding.

NOTE: residential coolers are not approved for food service establishments. Must discontinue storage of TCS foods in cooler or replace with a commercial unit.